Eggs Nouvelle Orleans from Brennan’s
Updated: Jan 4
The property at 417 Royal St. has been busy. Just the other day, Ralph Brennan advertised that he was looking for managers for his new yet unnamed restaurant. My question, will he be serving breakfast? Breakfast at Brennan’s had been their tagline. It you ate breakfast at Brennan’s, you did not need lunch. Here is one of their egg dishes. It is one of the few that does not include Hollandaise Sauce.
1/4 cup (1/2 stick) plus 1 tablespoon Butter
1/4 cup All-Purpose Flour
1 cup Milk
2 cups Heavy Cream
1 tablespoon Brandy
1 pound Lump Crabmeat, picked over to remove any shell and cartilage
8 Poached Eggs (See Eggs Benedict post 4/21/11)
Salt and White Pepper
Melt 1/4 cup butter in a medium saucepan and stir in the flour. Cook the mixture for 5 minutes over medium heat, then gradually whisk in the milk and heavy cream. Reduce the heat and simmer the sauce for 10 minutes, stirring frequently, until thickened. Stir in the brandy and season with salt and pepper to taste.
In a medium satue pan, melt the remaining tablespoon butter, then add the crabmeat and cook for 1 to 2 minutes over medium heat.
Spoon 1/4 cup hot crabmeat mixture onto each plate and top with 2 poached eggs. Spoon cream sauce over the eggs and serve.